Cookware & Bakeware

18/10 describes the alloy: about 18 percent chromium and 10 percent nickel. Chromium makes the steel resist rust and stains, and nickel adds shine and extra corrosion resistance. 18/10 is the premium grade for cookware and cutlery, used by brands such as Lagostina. 18/0 stainless has no nickel, so it is magnetic and works on induction but is slightly less corrosion-resistant. Many tri-ply pans use 18/10 inside and a magnetic layer outside for induction.

Induction cooktops only heat cookware that is magnetic. Hold a fridge magnet to the bottom of the pan: if it sticks firmly, the pan will work. Cast iron, enamelled cast iron and most multi-ply stainless pans with a magnetic base are induction compatible. Plain aluminum, copper and glass do not work unless they have a bonded magnetic base. Induction-ready pans are usually marked with a coil symbol.

Seasoning is a layer of oil baked onto cast iron that makes it naturally non-stick and protects it from rust. To season, coat the clean, dry pan with a very thin layer of vegetable oil and bake it upside down at about 230 °C (450 °F) for an hour. After cooking, wash with hot water and a brush, dry immediately on the stove, and wipe on a little oil. Avoid soaking and the dishwasher. Enamelled cast iron, such as Staub, does not need seasoning.

Most PTFE nonstick pans are designed for low to medium-high heat and should not be heated above about 260 °C (500 °F), and never preheated empty on high, because the coating breaks down at high temperatures. Modern nonstick coatings sold in Canada are made without PFOA. Use wooden, silicone or nylon utensils, hand wash, and replace the pan once the coating is scratched or peeling. For searing at high heat, use stainless steel or cast iron instead.

Chafing fuel cells come in different burn times, commonly 2, 4, 6 hours and longer. Liquid wick fuels such as Sterno burn about 2 to 6 hours depending on the can, and long-burning wax fuel cartridges last 12 to 15 hours, which suits all-day buffets and table lamps. Use one or two cans under each chafing dish depending on the pan size and how hot the food must stay, and keep food at 60 °C or hotter.

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